Roman Easter Sweet Bread

Roman Easter sweet bread, also known as “Panettone di Pasqua” in

Italian, is a traditional Easter bread from the Lazio region of Italy.

Prep Time Cook Time Rising Time Total Time

30 mins 45 mins 4 hrs 5 hrs 15 mins

Course: Breakfast, Dessert, Snack Cuisine: Italian Servings: 1 loaf

5 from 2 votes
Calories: 3483kcal Author: Rosemary Molloy

Equipment
1 stand mixer or large mixing bowl
1 large bowl
1 small bowl
1 8x4 inch / 21x11cm round pan

Ingredients
⅔ cup + ¾ tablespoon milk - whole milk lukewarm (170 ml total)
1¼ teaspoon yeast
4 cups flour - all purpose or Italian 0 flour
1 tablespoon orange zest
1 tablespoon lemon zest
½ teaspoon cinnamon (optional)
⅓ cup + ¾ tablespoon granulate sugar (75 grams total)
1 pinch salt*
1 large egg
1 large egg yolk
3½ tablespoons butter softened
1 teaspoon vanilla extract
1 tablespoon rum
½-¾ teaspoon anise seeds (optional)

SIMPLE GLAZE
1-1½ cups powdered sugar (sifted)
2-3 tablespoons milk (more or less)
1-2 tablespoons nonpareils

Instructions
1. In a small bowl add the milk, sprinkle the yeast on top. Let sit for 10 minutes, then stir to
combine.
2. In a large bowl or stand mixer using the dough hook attachment, whisk the flour, zest,
cinnamon and anise (if using), sugar and salt, add the eggs, butter, vanilla, rum and yeast
mixture.
 3. Knead the dough for 18-20 minutes, the dough will be soft, smooth and elastic. Move the
dough to a flat surface and form into a ball, place in a lightly greased bowl, cover and let rise
in a warm, draft-free area for 2-3 hours or tripled in bulk.
4. Place the dough on a lightly floured flat surface and pat it into a rectangle, fold the dough like
an envelope then form it into a ball.
5. Place the dough ball in an 8x4 inch / 21x11cm round cake pan, cover and let rise 1-2 hours or
until the dough has doubled in bulk.
6. Pre-heat the oven to 340F/170C.
7. Bake in the pre-heated oven for approximately 40-50 minutes, if after 35 minutes the top is
browning too much then cover it like a tent with foil. The bread is done when it sounds hollow
when tapped on the bottom, or better still the internal temperature is 190F/88C.
8. Let the bread cool in the pan, then move to a plate, pour the glaze on the bread and sprinkle
with nonpareils before serving.

SIMPLE GLAZE
1. In a medium bowl add the sifted powdered sugar and slowly add the milk, mix together until
you have a smooth thick glaze.

Notes
To make the bread by hand -In a large mixing bowl whisk the dry ingredients, as stated above, then
add the wet ingredients and combine with a fork or clean hands.

Transfer the dough to a lightly floured surface and knead for 10-15 minutes, or until the dough is
smooth and elastic. Form into a ball.

Place the dough ball in a lightly greased bowl, cover and let rise in a warm, draft-free place for 2-3
hours, or until the dough has tripled in size. Then continue with the recipe as written.

The baked cooled bread should be stored in an airtight plastic bag, and kept at room temperature,
it will keep for up to 3-4 days if properly stored. It can also be frozen in a freezer safe bag or
container. It will keep for two months in the freezer.

Nutrition
Calories: 3483kcal | Carbohydrates: 653g | Protein: 69g | Fat: 61g | Saturated Fat: 33g |
Polyunsaturated Fat: 5g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 497mg | Sodium:
526mg | Potassium: 1010mg | Fiber: 17g | Sugar: 263g | Vitamin A: 2068IU | Vitamin C: 16mg |
Calcium: 411mg | Iron: 25mg

Roman Easter Sweet Bread https://anitalianinmykitchen.com/roman-easter-sweet-bread/